Menu
Savage, Mediterranean Grill
Cold Starters
- 1. Cheese board with Iberian charcuterie
With grated tomato and extra virgin olive oil, olives, and pickles
- 2. Premium local tomatoes
With fresh Burrata handmade on the day, Kalamata olives, and extra virgin olive oil
- 3. Caesar Salad
Romaine lettuce, crispy chicken, bacon, and Cesar sauce.
- 4. Marinated salmon
With dill and exotic peppers, roe, blinis and sour cream
- 5. Aguachile
With prawns, cucumber, jalapeños, corn toast and avocado cream
- 6. Wagyu Beef Carpaccio
Quail egg yolk, Asian dressing, and scallions
- 7. Steak tartar
Sirloin steak with grilled beef marrow
Hot Starters
- 8. Scallops
Grilled with chipotle and pico de gallo with tropical pineapple
- 9. Crispy prawns
With spicy mango mayonnaise
- 10. Garlic Prawns
With a touch of coconut cream and aromatic curry
- 11. Argentine Empanadas
Stuffed with sirloin and trimmings of our premium matured beef
- 12. Croquettes
Homemade, crunchy and creamy with Iberian ham
- 13. Savage Wings
Free-range chicken marinated in our special sauce, vacuum cooked and finished in a Josper oven
Sandwiches and burgers
- 20. Lobster Roll
Brioche bread sandwich with lobster, chipotle mayonnaise, egg, lettuce, and scallions
- 21. Tikka burger
Crispy free-range chicken marinated in Tikka Masala, brioche bread and romaine lettuce.
- 22. Classic burger
Matured beef, double cheddar cheese, brioche bread and home pickled gherkins.
- 23. THE BIG BURGER
300g matured beef double burger, our blend of 5 melted cheeses, brioche bread, caramelised onion, pan-fried bacon and truffled mayonnaise
- 24. Vegan Burger
Made with beetroot and soya protein, vegan brioche bun, vegan cheese, tomato, lettuce and vegan mayonnaise.
Seafood
- 30. Imperial Tiger Prawn
Marinated with coconut, yogurt, Amazonian spices and Brazil nuts, cooked in a Josper oven
- 31. Moqueca Bahiana
Brazilian seafood stew made with cod, prawns, coconut milk, vegetable sofrito and tomato
- 32. Teriyaki Salmon
Fresh Salmon fillet marinated in teriyaki sauce, cooked in a Josper oven, served with pickled cucumber and local sweet potato puree
- 33. Sea Bass
Stuffed with spinach and fresh homemade ricotta cheese, grilled and served with a fresh lettuce mix
Our low-temperature cooked meats
- 40. Indian Little Chicken
Slow-cooked free-range chicken thigh with Indian spices and mango, served with basmati rice and coconut
- 41. Baby Back Ribs
Glazed with tamarind honey, chili, and coriander
- 42. Leg of suckling lamb
Mashed truffle potato, rosemary, thyme, lemon, and roasted garlic
- 43. Shank of suckling veal
Au jus flavored with truffle and port, roasted apple compote with butter and ginger
- 44. Black Angus Ribs
Lacquered with palm honey and smoked chili,local sweet potato puree and butter
Our josper style premium cuts
- 50. Pork Tomahawk Chop 600g
Grilled local pork chop with herb butter, garlic and dried tomato
- 51. Chateaubrian 500g
French-style cut of sirloin comprising the head of the sirloin
- 52. Sirloin Tournedo 250g
French-style cut from the centre of the sirloin
- 53. Rossini Sirloin 250g
Typical French recipe with beef tournedo tenderloin marinated in butter and finished on the grill. Accompanied by foie grass, toast and truffle sauce
- 54. Dry-Aged Ribeye 400g
Boneless high loin centre, matured for at least 21 days
- 55. Low Loin Steak 400g
From cattle over 4 years of age of European origin
- 56. T-Bone
Cut of bone-in loin, comprising part of the tenderloin and loin, from European cattle over 4 years old
- 57. Simmental Beef Cutlet
High loin cut on the bone from Simmental cattle of European origin, matured for more than 21 days
Side dishes and sauces
- 60. Small salad
Fresh lettuce and cherry tomatoes
- 61. Papas bravas (fried potato wedges in a spicy sauce):
With chipotle and aioli
- 62. Baked Potato
With garlic butter and herbs, grilled with parmesan cheese.
- 63. Deluxe French fries
Cut into wedges, mixed spices and double fried
- 63. Basmati rice
Cooked in coconut milk and flavoured with lemon grass and keffir lime leaves
- 64. Vegetables
Seasonal sautéed wok with sweet soy sauce
- 65. Chimichurri
Classic Argentinean sauce to accompany grilled meats, made with aromatic herbs, vinegar and olive oil
- 66. Hollandaise Sauce
Emulsified sauce based on clarified butter and egg yolk
- 67. Sauce with exotic peppers
Made with reduced veal jus, flavoured with exotic peppers, brandy and a touch of fresh cream
- 68. Truffle and red wine sauce
Made with reduced veal jus, red wine, a touch of flower honey and truffle puree
Desserts
- 80. Flan
Coconut with salted toffee foam
- 81. Panna Cotta
With tropical and citrus fruits
- 82. American cookies
Dark chocolate and hazelnut pralines, chocolate ice cream and whipped cream.
- 83. Savarin
French-style sponge cake soaked in rum, served with cream and strawberries.